Creamy Mixed Onions Gratin

Creamy Mixed Onions Gratin pares well as a hearty fall and winter dish and also makes a great side on the holiday table.

I once read a sentiment comparing the scent of an onion cooking in a home as a sign of love, the idea that someone cared enough to cook a special meal for sharing. If you concur on that aromatic comparison, then imagine the wafting aromas of three different types of onions, a leek, and two cloves of garlic while cooking. Heavenly love.

Having planned to share this dish sometime in the fall, I fortunately happened upon it scrolling through recipe posts. The photo styling with the pumpkins and fall scenery in the background sort of determined post now or otherwise wait for a whole other year. I decided on post now.

You can easily use just one type of onion following the recipe proportion.

The yields enough for a bit more than a medium-sized serving spoon per diner which technically is about as much as most folks can fit onto their plates with all the other mains and sides set abundantly on a holiday table.

Tumble in the bread crumbs, stir with the butter and cook on medium heat a few minutes until slightly golden, stirring constantly to prevent burning

Preheat oven to 350 degrees, transfer gratin mixture to a wide casserole, sprinkle the top with the buttered breadcrumbs

Bake in oven until bubbling hot, around thirty five minutes, more or less

Gratin may be prepared a day in advance. Cover and refrigerate cooked creamy onion mixture. Just before baking, cook breadcrumbs in the melted butter, sprinkle over the onions, and proceed baking until hot adding on additional fifteen to thirty minutes cooking time